Rhubarb Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Milk, nonfat (skim milk), 1 cup Lemon Juice, 1 fl oz Vanilla Extract, 1 tsp Brown Sugar, 1.5 cup, packed *Extra Virgin Olive Oil, 12 tbsp)Egg, fresh, whole, raw, 1 jumbo*Flour, white, 2.5 cup Salt, 1 tspBaking Soda, 1 tsp *Rhubarb, 2 cup, diced Pecans, 1 cup, chopped Brown Sugar, .25 cup, packed Cinnamon, ground, .5 tsp Butter, salted, 1 tbsp melted
Preheat oven to 325 degrees F. Lightly grease 2 8X5 inch loaf pans. In a small bowl, stir toghether milk, lemon juice, and vanilla and let stand for 10 minutes.
In a large bowl, mix together 1 1/2 cups brown sugar, oil, and egg. Combine flour, salt and baking soda. Stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine 1/4 cup brown sugar, cinnamon, and butter. Sprinkle this mixture over the unbaked loaves.
Bake in preheated oven for 40 minutes or untnil a toothpick inserted into the center of a loaf comes out clean.
Serving Size: Makes 2 loaves (32 1/2 inch slices)
Number of Servings: 1
Recipe submitted by SparkPeople user TEXASTITCHER.
In a large bowl, mix together 1 1/2 cups brown sugar, oil, and egg. Combine flour, salt and baking soda. Stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine 1/4 cup brown sugar, cinnamon, and butter. Sprinkle this mixture over the unbaked loaves.
Bake in preheated oven for 40 minutes or untnil a toothpick inserted into the center of a loaf comes out clean.
Serving Size: Makes 2 loaves (32 1/2 inch slices)
Number of Servings: 1
Recipe submitted by SparkPeople user TEXASTITCHER.
Nutritional Info Amount Per Serving
- Calories: 5,202.5
- Total Fat: 275.2 g
- Cholesterol: 277.8 mg
- Sodium: 4,032.1 mg
- Total Carbs: 796.2 g
- Dietary Fiber: 25.0 g
- Protein: 62.1 g
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